Anaheim Recipe #1 - Fajita Stuffed Roasted Anaheims
First, a poll: are roasted peppers the least photogenic food ever? 😬 Sorry, peppers.
I’ve been staring at our anaheims, contemplating what to make with them. Hubs made yummy beef fajitas, and I was simultaneously pondering what to do with the leftovers. Et, voila! Anaheim Experiment #1 began! Jude Rating 3 out of 5, need to experiment again and tweak the roasting time. “They got a little too flaky, Mom.” See Jude’s pepper prep & taste test videos here.
You Will Need
3-4 Anaheim Peppers large enough to stuff
1 lb. of skirt steak, with fajita seasoning, cooked (This time, we used H-E-B Texas Originals Beef Fajita Spice Blend. We often make our own with a similar combo of spices)
Monterrey Jack, Cheddar, or your favorite cheese that melts nicely
Extra Virgin Olive Oil
Preheat oven to 400˚.
Prep da peppers. Slice down one side, remove seeds, lather with EVOO, sea salt & pepper.
Roast peppers for 5-7 mins. Flip ‘em. Roast for another 5-ish minutes.
Remove peppers from oven and let cool until they won’t burn you when you stuff them.
Reduce oven temp to 350˚.
Add the cooked steak and cheese. Secure with a skewer or toothpick.
Bake until steak is warm and cheese is melted.
If you make this recipe, let us know how it turned out in the comments or post your pic and review on Instagram (tag us @budaful_harvest #budafulharvest)